Roasted rhubarb tian
Roast
Roasting
If there was one aspect of cooking that thrills and scares me at the same time, it has to be French desserts. I love everything about their names, the techniques used and the results, mostly. (Look at macarons as a case in point!). When I first came across the Tian, I was intrigued and decided to give it a go. This version combines a layer of Pate sablee (a bit like a shortbread), stabilised cream, topped with roasted and gingered rhubarb, inspired by Alain Ducasse. I have also discovered that the secret to preserving the pretty pink and the fresh, tart flavours lies in roasting!
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